---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Poached Eggs Massena
 Categories: Cheese/eggs, Vegetables
      Yield: 4 servings
 
----------------------------POACHED EGGS MASSENA----------------------------
      4 lg Artichokes
    1/2    Lemon
           Salt
           Bearnaise sauce (see below)

------------------------------BEARNAISE SAUCE------------------------------
    2/3 c  Dry white wine
    1/3 c  Tarragon vinegar
      3 tb Shallots, minced
      2 tb Fresh tarragon, chopped
    1/2 ts White pepper
    1/2 c  Unsalted butter (1 stick)
      3    Egg yolks
           Salt and cayenne pepper
      4    Whole eggs
      2 qt Water
      1 tb Wine vinegar
 
  Artichoke Preparation:

  Cut the stems and most of the leaves off the artichoke. With a
  paring knife, whittle off the leaves at the base to expose the
  heart. Scrape the fibrous "choke" to leave only the disk-shaped
  heart. Rub the heart with lemon. Cook with salted boiling water
  for about 8 minutes. Drain and refresh with cold water. Set aside.

  Bearnaise Sauce:

  In a heavy saucepan, combine wine, tarragon vinegar, shallots,
  fresh tarragon and white pepper. Boil to reduce to 3 tb. Let cool.
  Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar
  mixture and cook over low heat, whisking constantly, for 1 minute
  or until the consistency of mayonnaise. Do not overcook or it will
  curdle. Whisk in the warm melted butter in a thin stream into the
  wine mixture. The sauce will thicken. Whisk in salt, cayenne and
  white pepper to taste. Keep warm in a pan of warm water. Poach the
  4 eggs for 3 minutes in 2 qt water and 1 tb wine vinegar. Remove
  with a slotted spoon and trim edges. Keep in warm water.

  To assemble, heat the artichoke hearts and blot dry. Spoon a bit of
  the Bearnaise Sauce into each heart. Place a poached egg on top and
  spoon more sauce over. Serve at once.
 
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